Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients. [electronic resource]

By:

Pires, Tânia C S P

Contributor(s):

Dias, Maria Inês
Barros, Lillian
Ferreira, Isabel C F R

Producer: 20161230Description: 337-343 p. digitalISSN:

1873-7072

Subject(s):

Calendula -- chemistry
Carbohydrates -- analysis
Dahlia -- chemistry
Fatty Acids -- analysis
Fatty Acids, Unsaturated -- analysis
Food Analysis
Linoleic Acid -- analysis
Nutritive Value
Rosa -- chemistry
Tocopherols -- analysis
alpha-Tocopherol -- analysis

Online resources:

Available from publisher's website

In: Food chemistry vol. 220

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Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients.

APA

Pires T. C. S. P., Dias M. I., Barros L. & Ferreira I. C. F. R. (20161230). Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients. : Food chemistry.

Chicago

Pires Tânia C S P, Dias Maria Inês, Barros Lillian and Ferreira Isabel C F R. 20161230. Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients. : Food chemistry.

Harvard

Pires T. C. S. P., Dias M. I., Barros L. and Ferreira I. C. F. R. (20161230). Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients. : Food chemistry.

MLA

Pires Tânia C S P, Dias Maria Inês, Barros Lillian and Ferreira Isabel C F R. Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients. : Food chemistry. 20161230.

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